Eggplant, Hearts of Palm, and Spinach Stew

Name: Eggplant, Hearts of Palm, and Spinach Stew
Yield: Serves 4
Ingredients: ⅓ cup (80 ml) tomato sauce; 1 tablespoon ketchup; 1 tablespoon vegan margarine or olive oil; 1 cup (30 g) chopped spinach; ½ cup (120 ml) water; 2 tablespoons chopped green onion; 4 ounces (115 g) hearts of palm, coarsely chopped; ½ Scotch bonnet or habanero pepper, seeded and minced; 1 tablespoon Bajan Seasoning or Trinidadian Green Seasoning; 7 ounces (200 g) eggplant; 1 teaspoon pink or sea salt, plus more to taste; ½ teaspoon Madras curry powder; 1 teaspoon chopped fresh thyme, or ¼ teaspoon dried; ½ teaspoon mild paprika; ½ teaspoon black pepper, plus more to taste; 1 garlic clove, minced; 1 nori sheet, toasted and crumbled, optional

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

This stew goes well with Boil and Fry, other cooked root vegetables, or any rice dish. The nori gives the dish a slight seaweed flavor. If that doesn’t appeal to you, leave it out.

Ingredients

7 ounces (200 g) eggplant
1 teaspoon pink

Vegan
Caribbean

Method

Peel and cut the eggplant into medium-size strips or medium cubes. Sprinkle the eggplant with the salt and let it sit for 20 minutes to draw out any bitterness. Squeeze the eggplant and rinse it lightly.
Place eggplant in a bowl and add the hearts of palm, green onion, Bajan Seasoning, Scotch bonnet, garlic, optional nori, thyme, curry powder, black pepper, and pa